Fried walleye always comes to mind when I think of Minnesota comfort food. As the official fish of the great state where I grew up, it's a staple at many restaurants but more importantly to me, something my mom often made. Whether you eat it in a sandwich or serve it alongside wild rice for dinner, it's the perfect game-day food.
Technique tip: I like to season my flour, egg and panko individually with salt and pepper, which will help to properly season the fish as you cook.
Swap option: If you can't find walleye, you could use another white fish like cod, tilapia or halibut.
- 2/3 cup mayo
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 dill pickle, finely diced
- 1 tablespoon olive oil
- 4 boneless, skinless walleye fillets (about 2 pounds)
- 1/2 cup flour
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 soft rolls, lightly toasted
- Pickle slices (optional)
- Shredded lettuce (optional)
- Tomato slices (optional)
For the tartar sauce:
Combine all ingredients in a small and whisk until smooth. Cover and refrigerate until ready to use.
For the sandwiches:
1. Place flour, eggs and panko into three separate, shallow bowls. Season each with salt and pepper.
2. Heat butter and olive oil over medium-high heat in a large skillet.
3. Coat filets first in flour, then in egg mixture (do not overcoat) and then in panko.
4. Sauté for 3-4 minutes per side, until golden brown and cooked through. Remove fish onto plate with paper towel.
Spread tartar sauce on both sides of roll and place fish in between and top with pickles, lettuce and tomato, if using.